Jazz Tasting Menu
At Il Consiglio di Sicilia, 2021 is “jazz”! Every day the seasons, the vegetable garden and the sea suggest us which dishes to cook for you. Every day, chef Antonio Cicero talks you through his Sicily in a four-course journey that combines simplicity and elegance for an irresistible price.
-
Every day, four different courses
according to the market and to the chef's mood, appetizer, first course, second course, dessert45
Starters
-
Octopus salad
(local octopus, crunchy vegetables, parsley, lemon) only octopus from Donnalucata, cooked al dente, with vegetables from our garden12 €
-
Sarde a Beccafico
(almonds, raisins, orange, breadcrumbs; cooked in the oven) not fried but baked! The citrus filling pleasantly degreases the sardine12 €
-
The raw ones
the small dish, the large dish (red shrimps, squilla, catch of the day) Silence, the sea speaks24 €
-
Zucchini flan and full moon
(zucchini, eggs, "full moon" cheese, ricotta) subtitle: "to the delight of the vegetarian"12 €
First courses
-
Like the butter, from the sea
(linguine, reduction of Mazara red prawns, garlic scent) we use Verrigni spaghetti and Makaira linguine25
-
Spaghetti with Taratatà sauce (bottarga, pine nuts, raisins, orange)
Scicli's historical recipe, it commemorates the battle of the Militias in which the Normans chased the Arabs. Curiously, though, there are much more Arab than Norman ingredients in it18
-
Spaghetti al pomodoro (datterino tomato sauce, Tonda Iblea di Chiaramonte Gulfi oil)
What a tomato! The Scicli's datterino tomato is grown for us by Giovanni Parisi15
-
Archeological Busiate
Creamy garum sauce, zucchini and busiate made for us by Giorgio Minardo in Modica with Russello wheat from Mulino Angelica19 €
Second courses
-
Stuffed spatula
(aubergine, tomato, semi-seasoned ragusano cheese, basil) a long seller that changes clothese with the season18
-
Baked amberjack
(tomato, capers, white wine, Donnalucata potatoes) Silence, the sea speaks. For the purists, the health-conscious ones and the gourmands20
-
Caramelised amberjack
(fresh ginger, soy) the trendy and high-heeled sister of the baked amberjack22
-
Aristocratic mackerel
(yuzu, citrus) as always in Sicily, the people become aristocrats with a beautiful marriage: the humble mackerel marries the yuzu, the Japanese lemon declined in a slightly spicy citrus sauce18
-
Sexy cod
(lemon zest, lapsang-souchong tea) infused with lapsang-souchong tea used as a spice; in stew without tomato. He's always pale in the end, he's always a cod, but he's become sexy like Marilyn Monroe in a bathrobe.20
Desserts
-
Wall Street Journal's cannoli
(among the top 10 in Sicily; cow's milk ricotta) after it was featured in the Wall Street Journal, you started calling it like that, and the nickname has remained.6
-
Lemon frost, according to us
(fresh, creamy, a tribute to lemons from the garden) if you have already tasted this traditional dessert elsewhere and it has disappointed you, now is the time to give it a second chance5
-
The tiramisì
(Majorcan sponge cake, Turkish coffee, ricotta, orange blossom, rose, saffron) Sicily's answer to tiramisu: everything the same, everything different10
-
Soft heart chocolate cake
(Modica 65% chocolate, orange jam) we tried to remove it from the menu and you threatened the riot. So we added the older brother that follows.8
The sea is not a supermarket. Some of the dishes described may not be available